Brussels Sprouts Casserole: A Delicious Holiday Side Dish

Preheat the oven to 350°F (175°C).

In a large pot of boiling salted water, blanch the Brussels sprouts for 3-4 minutes until bright green and slightly tender. Drain and set aside.

In a large mixing bowl, combine the cooked rice, shredded cheddar cheese, grated Parmesan cheese, heavy cream, chicken or vegetable broth, garlic powder, onion powder, salt, black pepper, and nutmeg. Mix well.

Add the blanched Brussels sprouts to the rice mixture and stir until evenly coated.

Transfer the mixture to a greased 9x13 inch baking dish.

In a small bowl, mix the breadcrumbs with olive oil until well combined. Sprinkle the breadcrumb mixture evenly over the casserole.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is bubbly.

Let it cool for a few minutes before serving.

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